Nom nom nom! This is a great snack or light lunch made on a George Foreman or stove top griddle.
Ingredients:
Rudi's Organic Spelt Tortilla (my absolute favorite variety of tortilla)
Black canned or cooked black beans or vegetarian refried black beans
Cilantro
Daiya mozzarella vegan cheese
Put ingredients in order listed on tortilla. Put on griddle and cook until browned and cheese is melted. YUUUMMMMMM! I'm going to make another now!
Sunday, September 26, 2010
Monday, September 20, 2010
What I'm Eating: Amazing Baked Burritos
Ingredient list:
TJ's handmade flour tortillas and/or sprouted wheat tortillas
Daiya Mozzarella vegan cheese (on the inside and outside)
Vegetarian chili
Black beans
Quinoa ("keen-wah")
Roma tomatoes
Optional shredded milk cheese (for my veggie/omni husband)
Baked for 30 minutes at 350.
I just whipped these up this morning and will be taking them to Nick for lunch. They are super quick and taste amazing. The Daiya vegan cheese adds great flavor and melty texture on the inside and outside. The quinoa adds easy nutrients and protein, as does the extra black beans. I would have preferred to add something green, maybe spinach, on the inside but I didn't have any. Nonetheless, they were super wonderful.
These ingredients would also make a good enchilada filling, although for enchiladas I like to use soy chorizo on the inside. Hmmm perhaps I will have another post this week...
Sunday, September 12, 2010
What I'm Eating: Garlic and Greens Soup
This soup is better than a salad. My friend, Kim, introduced me to it and referred me to the YouTube instructional video on how to make it. However, it is so basic that even the non-cook could easily succeed in making it... it's hard to screw up. Basically, take any type of hearty greens (i'm a fan of kale here), garlic, and whatever else sounds yummy and saute it in the big pot then cover it with vegetable broth, mushroom broth, or water with a vegetable bouillon cube, add in cut up potatoes (yukons or reds are tasty) and simmer until the potatoes are soft.
Here's what went into my Garlic and Greens soup today:
Garlic
Green Onions
Kale
Green Cabbage
Portobello mushrooms
Yukon gold potato
Red potatoes
Brown Miso (at the very end)
Super nutritious, great for hydration. Yum!
Here's what went into my Garlic and Greens soup today:
Garlic
Green Onions
Kale
Green Cabbage
Portobello mushrooms
Yukon gold potato
Red potatoes
Brown Miso (at the very end)
Super nutritious, great for hydration. Yum!
Thursday, September 9, 2010
What I'm Eating: Wok-made cabbage and gyoza
I've been vegan now for over 5 months. I initially was going to only go vegan for a week, but it was easier than I anticipated so I kept it up. At first I just wanted to keep my body clean. Now I am continuing it for both health, animal rights, and environmental reasons.
Having a completely new set of ingredients with which to cook has resulted in some pretty interesting (and often tasty!) dishes that I would like to share. This theme will be ongoing.
Today (and last night) I used my wok to whip up shredded green and red cabbage sauteed in rice vinegar with portobello mushroom slices, a dash of red pepper flakes, and sesame seeds. Searing the cabbages makes them a lot less bitter and more palatable. It's a great way to eat some different colors and fun to eat with chopsticks. For more sustenance I used the wok to make frozen vegetable gyoza from Trader Joe's. Tasty!
Having a completely new set of ingredients with which to cook has resulted in some pretty interesting (and often tasty!) dishes that I would like to share. This theme will be ongoing.
Today (and last night) I used my wok to whip up shredded green and red cabbage sauteed in rice vinegar with portobello mushroom slices, a dash of red pepper flakes, and sesame seeds. Searing the cabbages makes them a lot less bitter and more palatable. It's a great way to eat some different colors and fun to eat with chopsticks. For more sustenance I used the wok to make frozen vegetable gyoza from Trader Joe's. Tasty!
Sunday, June 27, 2010
Finals Week, Ultra-Concentrated
One would think that for one course I would have one final, right? Wrong. Well okay it is sort of true but it's more complicated than that. First of all, we have one final for lecture on Thursday and one final for lab on Tuesday (recall that I'm taking Chemistry II in one month). Then we have an optional makeup exam on Wednesday, which I will be taking to boost my grade. Finally, we have our third normal lecture exam on Monday. That's four tests in four days.
And I fly out to Alaska after that final final on Thursday. So basically I am writing this while I should be studying and packing.
Update from Alaska next!
And I fly out to Alaska after that final final on Thursday. So basically I am writing this while I should be studying and packing.
Update from Alaska next!
Wednesday, June 23, 2010
Sweetgrass
I bought incense at Sprouts, a local farmer's market grocery store, the other day. I haven't burned incense since I was in high school and thought it would be a nice thing to have around again. There was a small variety of choices and I went with Sweetgrass because of its description on the box:
"Sweetgrass is found in alpine meadows throughout the mountainous regions of the West, from Alaska south to the Rockies and Sierra Nevada. It is one of the treasured plants of native tribes in Canada and the American West, who use it ceremonially along with White Sage. When burned it has a lovely, soft, vanilla-like scent and a centering energy that evokes the ephemeral, shimmering green mountain meadows where it grows." (Juniper Ridge is the company that makes this!)
Let me tell you, it does indeed. It is so wonderful. And unlike most other incense, it's actually made from real sweetgrass leaves so when it burns it smells like outside in Alaska. Basically, I love it so much I'm blogging about it. That's saying something!
"Sweetgrass is found in alpine meadows throughout the mountainous regions of the West, from Alaska south to the Rockies and Sierra Nevada. It is one of the treasured plants of native tribes in Canada and the American West, who use it ceremonially along with White Sage. When burned it has a lovely, soft, vanilla-like scent and a centering energy that evokes the ephemeral, shimmering green mountain meadows where it grows." (Juniper Ridge is the company that makes this!)
Let me tell you, it does indeed. It is so wonderful. And unlike most other incense, it's actually made from real sweetgrass leaves so when it burns it smells like outside in Alaska. Basically, I love it so much I'm blogging about it. That's saying something!
Monday, June 21, 2010
Bikram Yoga
Yesterday marked my 21st day straight of Bikram yoga. I am going for 30 days. Bikram challenges new students to practice every day for 60 days, which I would definitely do except that I'm going to Alaska for the second month.
What makes Bikram yoga different from other styles is that it is practiced in a room heated to (or above) 105 degrees. Each 90 minute session is comprised of two sets of 26 postures, with periods of rest in between. The rest (savasana) poses are the reason that I can do this everyday.. it's recovery time built in. A time for the body to absorb the benefits of the previous pose.
Each day is different. Some days are hard and some days are really great. On hard days I usually have eaten something too soon or too heavy, or I haven't eaten, or I haven't had enough sleep. My mind races and I get panicky about the heat in the room. I've shed a few tears but I keep going. On good days, I can push myself and achieve new levels in the poses.
My favorite pose is standing bow pulling. It's my goal pose... I want to be able to lock out someday soon! My nemesis is triangle pose. My back foot slips on the floor which is the most annoying thing ever for me.
I've enjoyed the challenge and the benefits. I have so much more muscle already, even in my back around my spine, and my posture has improved noticeably! When I get back I plan on continuing to practice 3-4 times a week and triathlon train the other days.
What makes Bikram yoga different from other styles is that it is practiced in a room heated to (or above) 105 degrees. Each 90 minute session is comprised of two sets of 26 postures, with periods of rest in between. The rest (savasana) poses are the reason that I can do this everyday.. it's recovery time built in. A time for the body to absorb the benefits of the previous pose.
Each day is different. Some days are hard and some days are really great. On hard days I usually have eaten something too soon or too heavy, or I haven't eaten, or I haven't had enough sleep. My mind races and I get panicky about the heat in the room. I've shed a few tears but I keep going. On good days, I can push myself and achieve new levels in the poses.
My favorite pose is standing bow pulling. It's my goal pose... I want to be able to lock out someday soon! My nemesis is triangle pose. My back foot slips on the floor which is the most annoying thing ever for me.
I've enjoyed the challenge and the benefits. I have so much more muscle already, even in my back around my spine, and my posture has improved noticeably! When I get back I plan on continuing to practice 3-4 times a week and triathlon train the other days.
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